Fresh Tomato Salsa
Yields: Enough to serve quite a large crowd of hungry people as an appetizer.
  • 1 small white onion (red is also fine), quartered
  • 5 fresh ripe tomatoes, halved
  • 1 jalapeno pepper (less or more depending on desired spiciness), halved
  • 3 cloves garlic
  • 2 tablespoons fresh chopped cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice (or if not available, 1 tablespoon lemon juice)
  • Salt, to taste
  • Pinch of ground pepper
  • Pinch of sugar, optional
  1. Place all ingredients except for tomatoes in a food processor and pulse a few times until minced. Add tomatoes and pulse until roughly or finely chopped, depending on desired consistency. Avoid over processing, which will make the salsa watery. Place salsa in a bowl and adjust seasoning.
  2. Serve with tortilla chips (my recommendation: add sour cream as an additional dip) or with wraps, meat, fish, etc.
  3. Salsa will keep for up to 2 days in the refrigerator. Wrap tightly with plastic wrap.
Recipe by Pretty. Simple. Sweet. at